The sandwich shop is the brain child of Nanci and Cliff Milam, and Kenny Spence, who all have more than 20 years of experience each in the restaurant industry.

“We all have a great passion for food and great service,” Nanci Milam said. “Our philosophy is to have a product that is as affordable as our competitors but incomparable in taste.”

Nanci Milam’s restaurant tenure has included Lowes Vanderbilt and Gaylord Opryland hotels. Husband, Cliff Milam, is currently an executive chef at Gaylord Opryland Resort in Nashville. And Spence is a former managing partner at The Row Kitchen and Pub in Midtown and served as operating chef at The Honeysuckle in Cool Springs, where he met Milam.

Their taste for food with “wow factor” at an affordable price point is what inspired the trio to create the original concept for the sandwich shop.

"We're delighted when we find a sandwich and it blows your mind," Milam said.

Milam said Bread & Butter will go the extra mile — "no shortcuts" — for the chef-inspired menu. The eatery will cure and roast all meats in house, from the pastrami to turkey, chicken and brisket. All vegetables will be procured from vendors that are “as local as possible.”

“We want to be purveyors of fresh,” Milam said. “We want everything as locally sourced as possible and as fresh as possible to keep everything healthy and support local businesses.”

Milam said the menu will include about eight core sandwich items that are “elevated but familiar.”

“And then we’ll feature two to three sandwiches that are chef inspired by what is fresh and local right now and will be extremely creative,” Milam said.

A few featured sandwiches include roasted pork loin with house-cured ham and house-made strawberry jam with brie cheese, or the Korean-style fried chicken sandwich with house-made Asian slaw.

“We’ll also have our garden and bun sandwich that has seasonal vegetables, with sage and citrus-infused goat cheese,” Milam said.

"We want to offer healthy options that are also decadent," Milam said.

In addition to a chef-inspired menu, Milam said Bread & Butter will focus on customers service, too.

“I think in today’s day and age, people don’t take time to make customers feel special or welcome. We want to welcome guests. They are, after all, coming into my dining room. I want it to be very warm,” Milam said. “We want everything to be thoughtful and crafted (for our guests).”

Even the interior of the restaurant will be handcrafted. Much of the furniture is being crafted by hand. And decor will have a decidedly "country chic" design with a lot of wood and antique equipment blended with a natural color scheme that Milam said is "warm and earthy."